Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

Kaur, Maninder; Sandhu, Kawaljit Singh; Kaur, Jasmeen

doi:10.1007/s13197-011-0402-4

Cited by 11 publications

(8 citation statements)

References 24 publications

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“…It seemed that the interaction between tested HCs and leached amylose had less effect on the re-association of amylose chains which resulted in the increment of SB. This result was in agreement with Kaur et al. (2013), who found that increasing HCs (CMC, XG, and LBG) in rice flour mixtures causes a rise in SB.…”

Section: Resultssupporting

confidence: 92%

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

Rakkhumkaew

2017

Food sci. technol. int.

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Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.

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Section: Resultssupporting

confidence: 92%

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

Rakkhumkaew

2017

Food sci. technol. int.

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“…The DTKP contained significantly lower fat and ash contents than TKP while its carbohydrate and protein contents were higher than for TKP. These results were slightly different from Kaur, Sandhu, and Kaur () who reported more fat (10.18%) and carbohydrate (75.26%), but less protein (16.63%) contents of TKP than in the current study. The variation in the proximate analysis results might have been caused by the differences in the tamarind seed varieties, maturity, TKP source, and preparation process.…”

Section: Resultscontrasting

confidence: 99%

Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind ( Tamarindus indica ) seed extracted using subcritical water

Limsangouan

Milasing

Thongngam

et al. 2019

J Food Process Preserv

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Tamarind kernel powder was utilized as raw material for xyloglucan component extraction. The main aims were to determine the potential of applying subcritical water in xyloglucan component extraction and to investigate effects on yield and properties of extracted xyloglucan components. Ratio of tamarind kernel powder to water for all extractions was 1:20 (w/v) with extraction temperatures of 100–200°C. Extracted xyloglucan component samples were determined for their color, pasting property, viscosity, water absorption index (WAI), water solubility index (WSI), molecular weight, antioxidant capacity, and total phenolic content. It appeared that xyloglucan components extracted by subcritical water, especially in cases where severe conditions were applied, had greater color intensity and WSI than conventional method but less holding strength, setback from trough, final viscosity, WAI, antioxidant capacity, and total phenolic content. Subcritical water extraction at 175°C provided the highest production yield of 62.28% which was remarkably higher than conventional method. Practical applications Tamarind seed, an economic by‐product from the commercial utilization of tamarind fruit and pulp, contains a high proportion of xyloglucan. Xyloglucan in tamarind seeds is deemed as a natural, non‐toxic, and edible polysaccharide. Currently, it is utilized in food industry as a gelling agent due to its gel forming capability over a wide pH range and heat stability. This study demonstrated that the subcritical water extraction technique was an effective method for tamarind seed xyloglucan extraction because it provided apparently higher extraction yield than conventional extraction method. The xyloglucan component powder manufactured in this work can be used as a food additive; however, suitable applications for the xyloglucan component extracted using the subcritical water extraction technique must be considered based on its physical, chemical, and functional properties.

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“…The pasting temperature, the temperature at which initial swelling of starch granules takes place when suspended in wate, is very important to evaluate the properties of flour. ( Kaur et al . 2011 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread

Felli

Yang

Abdullah

et al. 2018

TLSR

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Nowadays, there is a rising interest towards consuming health beneficial food products. Bread–as one of the most popular food products–could be improved to ‘healthy bread’ by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p < 0.05) higher insoluble, soluble and total dietary fiber in flour and bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p < 0.05) higher fiber, moisture and fat. Obtained results confirmed that the JRP has great potential in development of functional foods especially functional bread products.

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Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

Cited by 11 publications

References 24 publications

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind ( Tamarindus indica ) seed extracted using subcritical water

Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread

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